The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
Practitioners, advisors, official food control authorities
- No. of pages:
- © Woodhead Publishing 2001
- 17th May 2001
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
A valuable help for practitioners, advisors and – not least – for official food control authorities., Nahrung
Of value to a wide range of readerships …invaluable as a training tool …readers with a need for practical advice cannot ignore the sound advice provided …an excellent reference work with sound summary advice., Food Science and Technology
It is a mojor contribution both to how to implement HACCP systems sucessfully in practice and to the future of HACCP in improving food safety., The Ind. J. Nutr. Dietet.
Tony Mayes works within the microbiology department at Unilever Research Colworth and is an acknowledged expert on HACCP.
Unilever Research Colworth
Sara Mortimore is Director of Quality at Pillsbury Europe and co-author of one of the standard guides to HACCP implementation: HACCP: a practical approach.
General Mills Inc, USA